Slow Cooker Shredded Chicken Tacos with Homemade Salsa

Slow Cooker Chicken Tacos — only 5 minutes of prep for this simple Mexican favorite. Toss the ingredients into the slow cooker, set it, and let it work its magic.

This slow cooker chicken is ideal for tacos, and it also works great in burritos, taquitos and enchiladas.

Three tacos with chicken in baking dish.

SLOW COOKER CHICKEN TACOS

These tacos have become a weekly staple because the prep is minimal: place the chicken and sauce in the slow cooker, let it simmer for a few hours, then shred the meat and serve with your favorite toppings. The result is tender, flavorful shredded chicken perfect for tacos, enchiladas, burritos or casseroles.

The shredded chicken is saucy and versatile — you’ll find many uses for it, and it’s easy enough to make multiple times a week.

How to make Slow Cooker Chicken Tacos?

Trim any excess fat from the chicken thighs and place them in the slow cooker.
Pour crushed tomatoes and salsa over the chicken.
Mix the seasonings and sprinkle them over the chicken and sauce.
Cook on HIGH for 4 hours (or LOW for 6 hours).
Shred the chicken with two forks, stir it into the sauce, and let it absorb the flavors.
Serve in soft flour or corn tortillas with your favorite toppings.

Crock Pot Chicken Tacos ingredients (shopping list)

Boneless, skinless chicken thighs (6)
1 cup crushed tomatoes
1/2 cup salsa
1 teaspoon ground cumin
1/4 teaspoon chili pepper
1/4 teaspoon black pepper
1/2 teaspoon kosher salt

Suggested toppings for chicken tacos

Top your tacos with shredded cheese, lettuce, diced tomatoes, chopped onions, sour cream, or pico de gallo. A black bean and corn salad also pairs wonderfully and brightens the plate with fresh flavor and texture.

Are Slow Cooker Chicken Tacos healthy?

Yes. This recipe can be a healthy family meal, especially when you use fresh vegetables for toppings and make a homemade seasoning blend without preservatives. Choosing lean chicken and loading up on veggies keeps the meal balanced and nutritious.

Can I use chicken breasts instead of thighs?

Boneless, skinless chicken thighs are recommended because they stay moist and develop rich flavor in the slow cooker. They release enough liquid during cooking, producing a saucy shredded chicken. If you prefer chicken breasts, they will work, but may be slightly drier; monitor cook time and shred promptly when done.

More easy Mexican recipes

Black Beans and Quinoa Enchiladas

Fresh Pineapple Margaritas

Restaurant Style Salsa

Pineapple Salsa Chicken

If you make this recipe, share a photo on INSTAGRAM and tag @crunchycreamysweet — I’d love to see what you cook!

Slow Cooker Chicken Tacos

Author:
Anna

Only 5 minutes of prep is required — place everything in the slow cooker, set it, and let it cook.

5 from 4 votes

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Prep Time
5 mins

Cook Time
4 hrs

Total Time
4 hrs 5 mins

Course
Main Course

Cuisine
Mexican

Servings
6 servings

Calories
155 kcal

Ingredients

6 boneless skinless chicken thighs
1 cup crushed tomatoes
½ cup salsa
1 teaspoon ground cumin
¼ teaspoon black pepper
½ teaspoon kosher salt
¼ teaspoon chili pepper

Instructions

Place chicken in the slow cooker.
In a medium bowl, combine crushed tomatoes, salsa and seasonings. Pour the mixture over the chicken.
Cook on HIGH for 4 hours or on LOW for 6 hours.
When done, shred the meat with two forks and stir everything together so the chicken soaks up the sauce.
Serve in taco-size soft tortillas with your favorite toppings, pico de gallo or a Mexican corn salad.

Notes

If you don’t have salsa, add 2 tablespoons apple cider vinegar to the tomato mixture. This chicken also works well in enchiladas, burritos (add beans) and Mexican-style casseroles.

Nutrition

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This post was originally published on May 2, 2015 and updated on June 1, 2019.